Ingredients

• 2 pounds of skirt or flank steak
• Salt and pepper or a few grinds of my Steak Lover Seasoning blend
• 4 cloves of garlic, grated or chopped
• Juice of 2 limes, about ¼ cup 
• 3 tablespoons of Worcestershire sauce
• About ⅓  cup EVOO
• 3 tablespoons apple cider vinegar
• 1 - 3 tablespoons of hot sauce, adjust according to your taste 
• 1 tablespoon of granulated sugar or light brown sugar 
• 1 tablespoon of chili powder of your choice
• 1 tablespoon ground cumin
• 2 tablespoons of neutral oil
• 3 long mild multicolored peppers of choice, cut into long strips 
• 2 onions, sliced thin 
• 4 large cloves garlic, sliced or grated
• 16 Flour tortillas 
• Lime wedges, to serve
• Guacamole, salsas and crema, to serve, optional 

Directions

Cut the steak into chunks that will fit nicely in the pan you plan to cook them in. Season steak with salt and pepper or other steak seasoning of choice. Place steak in a shallow dish or large zip top bag. In a bowl, whisk together the garlic, lime juice, Worcestershire sauce, EVOO, cider vinegar, hot sauce, sugar, chili powder and ground cumin. Pour marinade over the steak and refrigerate overnight.

Preheat a large cast iron pan over medium high heat with a couple tablespoons of neutral oil. Cook the steak for about 4 - 5 minutes on each side. Rest 5-6 minutes. Slice thinly against the grain.

Add the peppers and onions to the same pan that the steak was cooked in. Cook over medium heat for about 5 minutes until softened.  Add garlic and remove from heat, toss for a minute more.

Char tortillas over the flame of a gas stove and wrap in a clean kitchen towel to keep warm until ready to serve. Add steak back in with the peppers and onions and serve from the pan with tortillas, lime wedges and sauces of choice on the side.